Culinary Specialty Areas
Creating the Next Generation of
Tap into culinary trends to rock the kitchen and develop professionally.
Culinary Nutrition Principles and Applications
by Linda J. Trakselis, MS., and Eric M. Stein, MS, RD, CCE © 2014 From the very first chapter on shaping eating behaviors, this textbook demonstrates that nutrient-dense cooking and high-quality, great-tasting food are not mutually exclusive. The first six chapters explain the functions and food sources of proteins, carbohydrates, lipids, water, vitamins, and minerals, as well as their roles in digestion. The textbook then applies this foundational knowledge using food-science experiments and the craft of cooking nutritionally modified recipes, such as fried chicken and tiramisu trifle. With an engaging instructional approach to culinary nutrition, the textbook’s key focus is developing appealing menus and cooking flavorful, high-quality food without relying on the heavy use of fats, salt, and sugar. 619 pages, 608 illus. Item No.
Premium Access Package™ Textbook ATPWebBook™ Study Guide Online Instructor Resources
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4221PKG
$137.50
$103.13
4221-0 4221WEB 4222-7
$110.00 $110.00 $32.00
$82.50 $82.50 $24.00
4224IR
$340.00 (Net)
Pastry and Dessert Techniques by Daniel M. Pliska © 2014
This beautifully designed book helps new-to-experienced cooks and chefs refine their pastry and dessert skills and expand their employment options. The author (a practicing chef) demonstrates 35 proven techniques in large, step-bystep, full color photos. Sixty-five recipes—both classic and signature—can be used for practice and to build upon these foundational skills. A focus on savory as well as sweet pastries and desserts helps bridge the gap between cuisine and patisserie repertoires. Managers and supervising chefs looking to train their own pastry chefs will appreciate the four-part organization that provides flexibility in designing extensive or “just-in-time” training: 1) foundational pastry techniques, 2) savory pastry basics, 3) plate presentation, and 4) classic & signature recipes.
begins with rock solid training in the cooking craft
296 pages, 147 illus. Item No.
Premium Access Package™ Textbook ATPWebBook™ Online Instructor Resources
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School Price
4267PKG
$50.00
$37.50
4267-8 4267WEB
$40.00 $40.00
$30.00 $30.00
4270IR
$340.00 (Net)
800.323.3471 School discounted pricing is available for five or more books in any combination of titles. For tables of contents and supplemental products, including Learner Resources (digital), Study Guides (print), and Instructor Support (online), or to order, please visit: www.atplearning.com/category/6/culinary-arts.
atplearning.com
The Fundamentals of Professional Cooking
They’re the bread and butter of our profession.
Set the stage for culinary passion, skills mastery, and a successful career.
Knife Skills
~ Chef Tim Bucci, CEC, CCE, CHE, FMP, MCFE, CCJ
Recently Published!
NEW Edition! Culinary Arts Principles and Applications, 3E
Volume Food Preparation
National Apprenticeship Training Program for Cooks
by Thomas J. Hickey © 2013
by Michael J. McGreal © 2018 Distinguished by a skill-and-technique-driven approach, this textbook integrates recipes within the chapters to support learning objectives and performance.
In Partnership with the American Culinary Federation © 2012
Scratch cooking has made a comeback in institutional food service!
The student-friendly design includes chapter content organized into an easy-to-read “chunked learning” format. High-quality photos and illustrations appeal to visual learners and help content come alive. Skill-based procedures are depicted in step-by-step formats. Knowledge checks and learn-bydoing performance checks help learners connect culinary principles to “back-of-thehouse” practices.
This trusted textbook addresses the knowledge and skills required to prepare quality dishes in quantity food settings and includes commercial tools and equipment, food service math, nutrition fundamentals, and inventory and cost control. It helps prepare learners for careers in a diversity of workplaces, including health care facilities, school cafeterias, country clubs, and catering operations. Over 750 proven recipes — ranging from classic to ethnic, international, and contemporary dishes — are scaled for volume use and feature easy-to-procure ingredients.
1078 pages, 1125 illus. (est.)
859 pages, 700 illus.
Item No.
Premium Access Package™ Textbook ATPWebBook™ Study Guide Online Instructor Resources
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4257PKG
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4257-9 4257WEB 4258-6
$123.00 $123.00 $33.00
$92.25 $92.25 $24.75
4260IR
$340.00 (Net)
This straightforward training guide follows the core competencies required for the nationally recognized culinary certification from the American Culinary Federation. Concisely written content is broken into 10 stations — from the fabrication station to the baking and pastry station — supported by strong visual learning elements and stepby-step procedures. Each station ends with Certification Exam Preparation questions. This book is ideal for station-driven training, accelerated learning formats, and ACF exam preparation.
© 2017 Item No.
Premium Access Package™ Textbook ATPWebBook™ Textbook with Techniques Videos (DVD) Techniques Videos (DVD only) Online Instructor Resources
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4241PKG
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4241-8 4241WEB
$38.00 $38.00
$28.50 $28.50
4245-6
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4245-5 4244IR
Develop a high-performance staff that can be counted on to make safe and accurate cuts that minimize waste, promote even cooking, and enhance plated presentations. With 3+ hours of video, Knife Techniques Videos DVD features award-winning chefs demonstrating the proper methods of cutting foods. Both right- and left-handed chef presentations are included. The 50 Effective Knife Techniques companion textbook follows the same presentational format using high-quality photographs and clear, step-by-step instructions to explain and demonstrate each of the techniques.
$85.00 (Net) $340.00 (Net)
For more information or to order 50 Effective Knife Techniques or Techniques Videos (DVD), visit: www.atplearning.com/KnifeTechniques.
617 pages, 640 illus. Item No.
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50 Effective Knife Techniques
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4256-2
$340.00 (Net)
Item No.
Premium Access Package™ Textbook ATPWebBook™ Supervising Chef’s Resource Guide
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4198-5
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Tools for Scaling, Costing & Portioning KitchenCalc™ Recipe Calculators Pocket and Desk Models Available Calculator Features
Culinary Math Principles and Applications, 2E by Michael J. McGreal and Linda J. Padilla © 2015
Classic Knife-Cuts Model Set IV 4210-4 Net: $17.00
Using real-world “back-of-the-house” and “front-of-the-house” contexts to help learners grasp and use math in the professional kitchen, this text-workbook is engaging and easy to comprehend. Chapters are divided into sections to allow maximum teaching and learning flexibility. Checkpoint questions at the end of each section review the concepts covered. The appendix contains all of the culinary math formulas used in the professional kitchen.
• • • • •
Accurately scale recipes up or down Scale for number of servings, portions, or both Convert units of volume (e.g., teaspoon, cup, quart, liter) Convert units of weight Convert between °C to °F
262 pages, 108 illus. Item No.
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4237PKG
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$47.81
4237-1 4237WEB
$51.00 $51.00
$38.25 $38.25
4239IR
$340.00 (Net)
Culinary Math KitchenCalc™ Bundle 9347-2 Net: $63.20
Classic Knife-Cuts Ruler 4209-8 Net: $7.50
KitchenCalc™ Pocket 9091-4 $24.95
KitchenCalc™ Pro Desk 9089-1 $34.95
The Fundamentals of Professional Cooking
They’re the bread and butter of our profession.
Set the stage for culinary passion, skills mastery, and a successful career.
Knife Skills
~ Chef Tim Bucci, CEC, CCE, CHE, FMP, MCFE, CCJ
Recently Published!
NEW Edition! Culinary Arts Principles and Applications, 3E
Volume Food Preparation
National Apprenticeship Training Program for Cooks
by Thomas J. Hickey © 2013
by Michael J. McGreal © 2018 Distinguished by a skill-and-technique-driven approach, this textbook integrates recipes within the chapters to support learning objectives and performance.
In Partnership with the American Culinary Federation © 2012
Scratch cooking has made a comeback in institutional food service!
The student-friendly design includes chapter content organized into an easy-to-read “chunked learning” format. High-quality photos and illustrations appeal to visual learners and help content come alive. Skill-based procedures are depicted in step-by-step formats. Knowledge checks and learn-bydoing performance checks help learners connect culinary principles to “back-of-thehouse” practices.
This trusted textbook addresses the knowledge and skills required to prepare quality dishes in quantity food settings and includes commercial tools and equipment, food service math, nutrition fundamentals, and inventory and cost control. It helps prepare learners for careers in a diversity of workplaces, including health care facilities, school cafeterias, country clubs, and catering operations. Over 750 proven recipes — ranging from classic to ethnic, international, and contemporary dishes — are scaled for volume use and feature easy-to-procure ingredients.
1078 pages, 1125 illus. (est.)
859 pages, 700 illus.
Item No.
Premium Access Package™ Textbook ATPWebBook™ Study Guide Online Instructor Resources
List Price
School Price
4257PKG
$153.75
$115.31
4257-9 4257WEB 4258-6
$123.00 $123.00 $33.00
$92.25 $92.25 $24.75
4260IR
$340.00 (Net)
This straightforward training guide follows the core competencies required for the nationally recognized culinary certification from the American Culinary Federation. Concisely written content is broken into 10 stations — from the fabrication station to the baking and pastry station — supported by strong visual learning elements and stepby-step procedures. Each station ends with Certification Exam Preparation questions. This book is ideal for station-driven training, accelerated learning formats, and ACF exam preparation.
© 2017 Item No.
Premium Access Package™ Textbook ATPWebBook™ Textbook with Techniques Videos (DVD) Techniques Videos (DVD only) Online Instructor Resources
List Price
School Price
4241PKG
$47.50
$35.63
4241-8 4241WEB
$38.00 $38.00
$28.50 $28.50
4245-6
$95.00
$71.25
4245-5 4244IR
Develop a high-performance staff that can be counted on to make safe and accurate cuts that minimize waste, promote even cooking, and enhance plated presentations. With 3+ hours of video, Knife Techniques Videos DVD features award-winning chefs demonstrating the proper methods of cutting foods. Both right- and left-handed chef presentations are included. The 50 Effective Knife Techniques companion textbook follows the same presentational format using high-quality photographs and clear, step-by-step instructions to explain and demonstrate each of the techniques.
$85.00 (Net) $340.00 (Net)
For more information or to order 50 Effective Knife Techniques or Techniques Videos (DVD), visit: www.atplearning.com/KnifeTechniques.
617 pages, 640 illus. Item No.
Premium Access Package™ Textbook ATPWebBook™ Study Guide Online Instructor Resources
50 Effective Knife Techniques
List Price
School Price
4253PKG
$123.75
$92.81
4253-1 4253WEB 4254-8
$99.00 $99.00 $28.00
$74.25 $74.25 $21.00
4256-2
$340.00 (Net)
Item No.
Premium Access Package™ Textbook ATPWebBook™ Supervising Chef’s Resource Guide
List Price
School Price
4196PKG
$125.00
$93.75
4196-1 4196WEB
$100.00 $100.00
$75.00 $75.00
4198-5
$185.00 (Net)
Tools for Scaling, Costing & Portioning KitchenCalc™ Recipe Calculators Pocket and Desk Models Available Calculator Features
Culinary Math Principles and Applications, 2E by Michael J. McGreal and Linda J. Padilla © 2015
Classic Knife-Cuts Model Set IV 4210-4 Net: $17.00
Using real-world “back-of-the-house” and “front-of-the-house” contexts to help learners grasp and use math in the professional kitchen, this text-workbook is engaging and easy to comprehend. Chapters are divided into sections to allow maximum teaching and learning flexibility. Checkpoint questions at the end of each section review the concepts covered. The appendix contains all of the culinary math formulas used in the professional kitchen.
• • • • •
Accurately scale recipes up or down Scale for number of servings, portions, or both Convert units of volume (e.g., teaspoon, cup, quart, liter) Convert units of weight Convert between °C to °F
262 pages, 108 illus. Item No.
Premium Access Package™ Textbook ATPWebBook™ Online Instructor Resources
List Price
School Price
4237PKG
$63.75
$47.81
4237-1 4237WEB
$51.00 $51.00
$38.25 $38.25
4239IR
$340.00 (Net)
Culinary Math KitchenCalc™ Bundle 9347-2 Net: $63.20
Classic Knife-Cuts Ruler 4209-8 Net: $7.50
KitchenCalc™ Pocket 9091-4 $24.95
KitchenCalc™ Pro Desk 9089-1 $34.95
Culinary Specialty Areas
Creating the Next Generation of
Tap into culinary trends to rock the kitchen and develop professionally.
Culinary Nutrition Principles and Applications
by Linda J. Trakselis, MS., and Eric M. Stein, MS, RD, CCE © 2014 From the very first chapter on shaping eating behaviors, this textbook demonstrates that nutrient-dense cooking and high-quality, great-tasting food are not mutually exclusive. The first six chapters explain the functions and food sources of proteins, carbohydrates, lipids, water, vitamins, and minerals, as well as their roles in digestion. The textbook then applies this foundational knowledge using food-science experiments and the craft of cooking nutritionally modified recipes, such as fried chicken and tiramisu trifle. With an engaging instructional approach to culinary nutrition, the textbook’s key focus is developing appealing menus and cooking flavorful, high-quality food without relying on the heavy use of fats, salt, and sugar. 619 pages, 608 illus. Item No.
Premium Access Package™ Textbook ATPWebBook™ Study Guide Online Instructor Resources
List Price
School Price
4221PKG
$137.50
$103.13
4221-0 4221WEB 4222-7
$110.00 $110.00 $32.00
$82.50 $82.50 $24.00
4224IR
$340.00 (Net)
Pastry and Dessert Techniques by Daniel M. Pliska © 2014
This beautifully designed book helps new-to-experienced cooks and chefs refine their pastry and dessert skills and expand their employment options. The author (a practicing chef) demonstrates 35 proven techniques in large, step-bystep, full color photos. Sixty-five recipes—both classic and signature—can be used for practice and to build upon these foundational skills. A focus on savory as well as sweet pastries and desserts helps bridge the gap between cuisine and patisserie repertoires. Managers and supervising chefs looking to train their own pastry chefs will appreciate the four-part organization that provides flexibility in designing extensive or “just-in-time” training: 1) foundational pastry techniques, 2) savory pastry basics, 3) plate presentation, and 4) classic & signature recipes.
begins with rock solid training in the cooking craft
296 pages, 147 illus. Item No.
Premium Access Package™ Textbook ATPWebBook™ Online Instructor Resources
List Price
School Price
4267PKG
$50.00
$37.50
4267-8 4267WEB
$40.00 $40.00
$30.00 $30.00
4270IR
$340.00 (Net)
800.323.3471 School discounted pricing is available for five or more books in any combination of titles. For tables of contents and supplemental products, including Learner Resources (digital), Study Guides (print), and Instructor Support (online), or to order, please visit: www.atplearning.com/category/6/culinary-arts.
atplearning.com
CERTIFICA TION
NEW
Effective. Convenient. Affordable. Print and Digital Textbook Package for One Great Price The Premium Access Package™ combines the effectiveness of a printed textbook and the convenience of a digital book for one great price. The durable textbook includes
great technical content on well-illustrated pages and five-year access to the new ATPWebBook™ of the same content, anytime, anywhere, on your mobile device or computer. Ideal for station rotation-based training, self-study, group training, online, and blended learning delivery formats.
The Essential Resource for Developing a Rock-Solid R Répertoire! The Chef’s Répertoire by Gui Alinat
This friendly inventory describes over 1100 modern classic dishes found on American menus. This book makes it so easy to find information, from pronunciation and origin to ingredients and techniques. Each entry describes the natural sequence of a dish in concise phrases using a chef’s vocabulary. As food and technology continue to evolve, this book offers a convenient place to reference classic dishes that compose modern American cuisine. A complete index of dishes is located in the back of the book. 176 pages Item No.
Book iBook ePCR (available from iTunes)
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4235-7 4236-4
$29.00 $12.99
4236-4
$12.99 (Net)
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$115.31 $92.25
Chef Gui has created a quick-reference inventory that every American working in the hospitality industry should own. ~ Rick Tramonto, Executive Chef
Supervising Chef-Managers! Looking to Develop Qualified Culinary Staff? Training and Delivery Made Easy! American Technical Publishers makes the job of planning, preparing, and delivering training fast and easy using premium instructor and learner materials.
Each chapter is divided into sections that cover key objectives, knowledge checks that reinforce learning, and performance checks that provide handson-learning experiences.
Skill-based procedures are depicted with illustrated step-by-step instructions.
Comprehensive Instructor and Learner Resources include: • Instructional Guide • Premium PowerPoint® Presentations • Image Library • Assessments (Test Banks) • Answer Keys • Quick Quizzes® • Illustrated Glossary • Flash Cards • Media Library
Skill evaluation rubrics help document performance checks for key culinary skills.
Learner resources can be accessed from both mobile and desktop devices.
For more information or to place an order please visit: www.atplearning.com/category/6/culinary-arts